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Amatriciana

Name: Amatriciana
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 200 g Pasta; 100 g Guanciale; 1 tbsp Olive oil; 250 g Canned peeled San Marzano tomatoes; 40 g Pecorino Romano; 1 pinch Red chili flakes; Salt

Amatriciana is a robust Roman pasta born in the town of Amatrice. With just guanciale, tomatoes, Pecorino Romano, and a hit of chili, it’s bold, spicy, and satisfying. Unlike Carbonara and Gricia, it brings in the sweet acidity of tomatoes — making it the perfect blend of richness and brightness.

Prep

10m

Cook

20m

Total

30m

Ingredients

Method

Turn cooking mode on

Step 1

In a skillet over medium heat, cook the guanciale (with a little oil if needed) until golden and crispy.

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For

2

M

I

200

g

Pasta (typically bucatini or rigatoni)

100

g

Guanciale, cut into strips

1

tbsp

Olive oil (optional, if guanciale is very lean)

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Cook along with all of our recipes

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Amatriciana

Amatriciana is a robust Roman pasta born in the town of Amatrice. With just guanciale, tomatoes, Pecorino Romano, and a hit of chili, it’s bold, spicy, and satisfying. Unlike Carbonara and Gricia, it brings in the sweet acidity of tomatoes — making it the perfect blend of richness and brightness.

Prep

10m

Cook

20m

Total

30m

Ingredients

Method

Turn cooking mode on

Step 1

In a skillet over medium heat, cook the guanciale (with a little oil if needed) until golden and crispy.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

2

M

I

200

g

Pasta (typically bucatini or rigatoni)

100

g

Guanciale, cut into strips

1

tbsp

Olive oil (optional, if guanciale is very lean)

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.